INGREDIENTS

• 2 tbsp oil, such as vegetable or olive
• 1-3 tbsp green curry paste
• 1 medium onion, finely chopped
• 2 tbsp minced fresh ginger
• 2 tbsp minced fresh garlic (about 6 cloves)
• 2 cans coconut milk
• 1 can pumpkin puree (15 ounce)
• 4 cups cauliflower florets (small bite-sized pieces)
• 1 large red bell pepper, cut into strips
• 1 cup peas
• 4 tablespoons soy sauce
• 2 tsp turmeric powder
• 2 tsp sugar
• hot cooked rice
• fish sauce, lime wedges, and fresh cilantro for serving
• cashews or cashew pieces, optional

INSTRUCTIONS

1. In large saute pan or cast iron skillet, heat oil and curry over medium to medium-high heat, stirring to combine well. Let cook until it starts to smell very fragrant and is well combined, about 2 minutes.
2. Add onion and cook until soft, about 5 minutes.
3. Add ginger and garlic and cook until fragrant, about 30 seconds.
4. Pour in coconut milk and add pumpkin puree. Stir to combine.
5. Add the cauliflower pieces. Bring the mixture to a simmer and let it cook, stirring often, for 10-15 minutes or until the cauliflower is tender but not mushy.
6. Stir in bell pepper, peas, soy sauce, turmeric powder, and sugar. Simmer for additional 5 to 10 minutes until veggies are tender (but not overcooked) and everything is well combined.
7. Serve curry over hot cooked rice with a dash of fish sauce, a sprinkle of chopped cilantro, and a squeeze of fresh lime on the top. Don’t skip these – they are a must for finishing off the dish. More soy sauce to taste can be substituted for fish sauce. Optional:  add a few tablespoons of cashews to the top before eating.

Recipe from blessthismessplease.com